Gluten-Free Peanut Butter Brownies

peanut butter brownies stacked on an upside down baking tray,

Meaningful Eats

Gluten-Free Peanut Butter Brownies

24 servings

These AMAZING peanut butter brownies are adapted from my popular gluten-free mint brownie recipe.

When I say you can bring these brownies to a party and nobody will be able to tell they're gluten-free, I mean it! This recipe makes a large 9x13 pan, so it's perfect for a crowd.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 30

Chill time 1 30

Total Time 2 25

Author Erin Collins

Ingredients

Brownies

1 cup (226g) butter
12 ounces (340g) high-quality semi-sweet chocolate chips
1½ cups (300g) granulated sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
4 large eggs
1⅓ cups (200g) gluten-free measure-for-measure flour

Peanut Butter Fudge

6 tablespoons (85g) butter
1½ cups (375g) creamy peanut butter
1 teaspoon vanilla extract
1⅔ cups (200g) powdered sugar
1 tablespoon milk of choice

Chocolate Ganache

6 tablespoons (85g) butter
1½ cups (255g) high-quality semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil or parchment paper and spray with cooking spray.

For the brownies:

Cut the butter into tablespoon-sized pieces. Add the butter and chocolate chips to a medium microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat for 15-second intervals, stirring each time, until the chocolate and butter are completely melted and well-combined.
Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine.
Add the eggs one at a time, whisking until each one is fully incorporated.
Using a rubber spatula, mix in the gluten-free flour until fully combined.
Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes, until set and a toothpick inserted into the center of the brownies comes out clean.
Remove from the oven and place the pan on a wire rack to cool completely before topping.

For the peanut butter fudge:

Cut the butter into tablespoon-sized pieces. Add the butter and peanut butter to a medium microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat for 15-second intervals, stirring each time, until the butter and peanut butter are completely melted and well-combined.
Add vanilla and stir until combined. Gradually add the powdered sugar, stirring until the mixture is smooth and fully combined. Add the milk, 1 teaspoon at a time, until it reaches a fudgy consistency—firm enough to mold but soft enough to spread easily.
Drop large spoonfuls of the peanut butter mixture over the cooled brownies, then spread into an even layer.
Refrigerate for 30 minutes (or freeze for 10 minutes) before adding the chocolate ganache.

For the chocolate ganache:

Cut the butter into tablespoon-sized pieces. Add the butter and chocolate chips to a small microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat for 15-second intervals, stirring each time, until completely melted and smooth.
Spread the chocolate ganache carefully over the peanut butter fudge layer. Refrigerate for 1 hour (or freeze for 20 minutes) before slicing the brownies.

Notes

Gluten-Free: I like to use a high quality gluten-free measure-for-measure flour blend in my baked goods. It works best to use a blend that contains xanthan gum.

Dairy-Free: Use dairy-free butter, an unsweetened dairy-free milk of your choice and dairy-free chocolate chips.

Nut-Free: Unfortunately these brownies cannot be made nut-free.

Chocolate Chips: It's important to use high-quality semi-sweet chocolate chips for these brownies. My favorite brand is Guittard!

To Make-Ahead: Can be fully prepared up to 3 days in advance. Store them in the fridge uncut and slice fresh when ready to serve.

To Store: Store cut brownies in an airtight container. They will keep for up to 5 days in the fridge or at room temperature for 1 day (they may be softer set if kept at room temperature).

To Freeze: Wrap in plastic wrap and store in a freezer bag or airtight container. Freeze for up to 2 months. Thaw in the fridge overnight or on the counter for 1-2 hours.

Nutrition